Oats add fibre and the combination of oats, spelt, dark chocolate and egg gives these a little more nutritional substance than your average sweet treat. And they’re lunchbox friendly, which is always a win.
CHOC CHUNK OLIVE OIL OAT CRUNCH BARS
Makes 18
1/2 cup extra virgin olive oil
1/2 cup maple syrup
1 egg
1 tsp vanilla
1 tsp baking powder
2 cups rolled oats
3/4 cup spelt or wholemeal flour
150g dark chocolate, cut into chunks
Sea salt if desired
Heat oven to 170C and line a 20x30cm baking tray with greaseproof paper. Whisk together olive oil, maple syrup, egg, vanilla until creamy, then fold in baking powder, rolled oats and flour until just combined. Add the chocolate chunks and mix. Spread into baking tray and press down with the back of your spoon slightly. Pop into oven to cook for 18-22 minutes, or until lightly golden on top. Cool completely in tin, then slice into pieces. Store in an airtight container up to 7 days.
